As partners of the European Tonowaste project, the action developed by Cuinatur has focused on finding the causes that cause food waste throughout the supply chain and implementing a series of actions/solutions to reduce it.
To do this, we have carried out exante and expost measurements with two specific foods: pears and lettuce. In these measurements we have recorded the temperature of conservation of the product throughout the supply chain, being able to observe a significant increase in it (between 10º-12º degrees of ambient temperature more) when the product was stored in the school kitchens without refrigeration.